Liquid-state wine distillation method using refined crude cereals

Abstract

The invention relates to a liquid-state wine distillation method using refined crude cereals. The method comprises the processes of equipment preparation, raw material refinement, fine fermentation, wine distillation and quality improvement, and batch production. Concretely, the method comprises the steps: crude cereals including unhusked rice, wheat and sorghum are cleaned and separately weighed according to a ratio, and are pulverized into paste raw material that can pass a sieve of 40 meshes; the raw material of unhusked rice, wheat and sorghum, distiller's yeast and clean water are weighed in a manner that the ratio of the raw material to the distiller's yeast to the clean water is 100-90:0.8-1:280-260, wherein if the temperature is higher than 30 DEG C, the distiller's yeast and the water are used according to a ratio of 0.8:280, if the temperature is lower than 30 DEG C, the distiller's yeast and the water are used according to a ratio of 0.9:270, and if the temperature is lower than 20 DEG C, the distiller's yeast and the water are used according to a ratio of 1:260; the raw material of unhusked rice, the wheat and sorghum, the distiller's yeast and the clean water are put into a fermentation tank in sequence and stirred, and is subjected to anaerobic fermentation; after 9 days, when mash liquid turns brown and is fully fermented, the mash liquid is poured into high-efficiency energy-saving wine distillation equipment and is distilled for 2-3 hours; and the obtained wine is poured into standard bottles and sealed for 13-15 days. Therefore, high-quality crude cereal wine with a transparent color, a fresh and mellow taste and a natural and flavor is obtained.

Description

technical field [0001] The invention relates to a liquid brewing method, in particular to a raw grain thinning liquid brewing method. Background technique [0002] The development of human wine culture has a long history. From ancient times to the present, people in urban and rural areas cannot do without wine in their daily life, health care, celebrations, parties, business and other meals, and the number of people drinking continues unabated. At present, the wines produced by various wineries and sold on the market mostly adopt grains such as rice, wheat, and sorghum after cooking to become clinker and then carry out solid or semi-liquid fermentation to make wine after shelling. Broken rice and rice husks, that is, rice bran, produced in the processing process are disposed of as waste, which not only wastes resources, increases production costs, but also consumes labor and increases unnecessary expenses. At the same time, chaff contains a large amount of natural oils and ...

AI Technical Summary

Problems solved by technology

At present, the wines produced by various wineries and sold on the market mostly adopt grains such as rice, wheat, and sorghum after cooking to become clinker and then carry out solid or semi-liquid fermentation to make wine after shelling. The broken rice and chaff (rice bran) produced during the processing are disposed of as waste, which not only wastes resources, increases production costs, but also consumes labor and increases unnecessary costs